Antioxidant Bioactive Compounds in Selected Industrial Processing and Fresh Consumption Tomato Cultivars

Quality and Nutritional Status of Fresh-Cut Tomato as Affected by Spraying of Delactosed Whey Permeate Compared to Industrial Washing Treatment

(2011) Lubna Ahmed et al.   Food and Bioprocess Technology

Determination of antioxidant activity and antioxidant content in tomato varieties and evaluation of mutual interactions between antioxidants

(2011) Zora Kotíková et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Kinetic Modelling of Colour Degradation in Tomato Puree (Lycopersicon esculentum L.)

(2010) P. Nisha et al.   Food and Bioprocess Technology

Bioactive compounds, folates and antioxidant properties of tomatoes (Lycopersicum esculentum) during vine ripening

(2009) María Jesús Periago et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Nutrient composition and antioxidant activity of eight tomato (Lycopersicon esculentum) varieties

(2009) J.L. Guil-Guerrero et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Review of flavonoids and other phenolics from fruits of different tomato (Lycopersicon esculentumMill.) cultivars

(2009) Rune Slimestad et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Changes in bioactive compounds and antioxidant activity during homogenization and thermal processing of tomato puree

(2008) Darío Pérez-Conesa et al.   Innovative Food Science & Emerging Technologies